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Pancake Mix Blueberry Muffins are made from pancake mix, sugar, butter, milk, an egg and fresh blueberries. This recipe is totally Kid Cook Friendly and makes a super tasty snack!
Pancake Mix Blueberry Muffins are so quick and easy to throw together, kids can do it! (In fact, my son did today!) I love getting kids in the kitchen, their little brains just soak up everything and they learn so fast! This is definitely a little more advanced but with a little guidance and teaching the first time, your kids will be making these by themselves in no time!
These muffins come together as easy as mixing pancake mix, sugar, milk, an egg, butter and fresh blueberries together in a bowl. Then separate the batter into 12 muffin tins and bake at 400° for 15 minutes. Done and done!
Blueberry Muffins with Pancake Mix
Pancake Mix Blueberry Muffins are made from pancake mix, sugar, butter, milk, an egg and fresh blueberries. This recipe is totally Kid Cook Friendly and makes a super tasty snack!
Bisquick Blueberry Muffins Recipe Ingredients
- 2 1/2cup pancake mix
- 1/2cup sugar
- 1egg
- 3/4cup milk
- 1/4cup butter melted
- 1 1/2cup fresh blueberries
Equipment
- Large bowl
- Measuring cups
- Large Spoon
- Muffin Tins
- Small Spoon
- cupcake linersoptional
How to make Muffins from Pancake Mix
- Preheat oven to 400°.
- Take the large bowl and measure out and dump the pancake mix, sugar, egg, milk and butter into the bowl.
- Stir with the large spoon until there is no longer any dry pancake mix.
- Fold in the fresh blueberries.
- Using a small spoon separate the batter into 12 lined muffin tins.
- Bake at 400° for 15 minutes. (Ask a grown up to help with the oven if needed!)
- Enjoy!
How to serve this Bisquick Blueberry Muffin Recipe
To serve Bisquick blueberry muffins, place them on a plate or tray and serve them as is. To add a little something extra, try serving the muffins with butter or a drizzle of honey. You could also serve them with a side of fruit for a light and refreshing breakfast or snack.
How to store Pancake Mix Muffins
Pancake muffins are a delicious and convenient breakfast option that can be made in advance and stored for later enjoyment. To store pancake muffins, place them in an airtight container or sealable plastic bag and store them in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat refrigerated muffins, microwave them for 30-60 seconds or until heated through. To reheat frozen muffins, place them in the microwave for 1-2 minutes or until heated all the way through.
Pancake Mix Muffins FAQ
Baking powder is what makes a muffin fluffy. This leavening agent causes the muffin to rise and maintain that fluffy texture.
Pancake mix and muffin mix are similar in that they are both mixes that are used to make baked goods, but they are formulated differently and are intended for use in different types of recipes. Muffin mix is generally sweeter and more rich than pancake mix, and it produces a denser, more cake-like finished product.
Pancake mix can be used to make a variety of different dishes. Although traditional pancakes are the most common use of pancake mix, it can also be used for crepes, waffles, cornbread and pancake bowls.
No, pancake mix can not be used as a substitute to flour. Pancake mix contains flour, but also contains other ingredients that prevents it from being used as a substitute for all purpose flour. Pancake mix contains flour, leavening agents, salt and sugar.
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Blueberry Muffins with Pancake Mix
Ingredients
- 2 1/2 cup pancake mix
- 1/2 cup sugar
- 1 egg
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 1/2 cup fresh blueberries
Equipment
- Large bowl
- Measuring cups
- Large Spoon
- Muffin Tins
- Small Spoon
- cupcake liners, optional
Instructions
- Preheat oven to 400°.
- Take the large bowl and measure out and dump the pancake mix, sugar, egg, milk and butter into the bowl.
- Stir with the large spoon until there is no longer any dry pancake mix.
- Fold in the fresh blueberries.
- Using a small spoon separate the batter into 12 lined muffin tins.
- Bake at 400° for 15 minutes. (Ask a grown up to help with the oven if needed!)
- Enjoy!
I am so happy you loved these, Kristie! I’ll have to try making them with a protein pancake mix!
Love the simplicity of this recipe; easy to whip up and they taste great. I made mini muffins and used cinnamon applesauce instead of butter, with an extra teaspoon of cinnamon. Turned out great!
Love those adjustments, Gina!! Thanks for taking the time to comment. 🙂
Followed the recipe exactly, turned out perfect!
Has anyone tried this recipe with whole wheat pancake mix?
These were delicious!!! I only had a little over 2 cups of pancake mix, but otherwise I followed the recipe exactly and they came out perfect! So light and airy with perfectly bursted blueberries throughout. My fiance woke up and thought I had slaved all morning in the kitchen, little does he know I simply tossed 5 things in my blender and poured it into a cupcake tin and baked! Took 20 mins! I will never bake muffins any other way! Thank you!
I am so glad you enjoyed them, Cali! Thanks for the stars and comment!
I used Trader Joe’s gluten free pancake mix…baked an extra five minutes. I didn’t have blueberries so I used coconut…they are perfect!
What great substitutions, Linda! Thanks for taking the time to comment!
Love these!! I added a little sugar/butter crumble on top too!